Chicken Apple Sausage Risotto
Heat 4 cups of chicken broth to a boil.
In another pan sauté a shallot with some olive oil and garlic to taste and diced chives and parsley.
Add 1 cup of arborio rice to the onion pan.
Ladle in hot broth in increments of two ladlefuls followed by stirring the rice and waiting for absorption then repeating until all the stock is absorbed.
During the final 5 minutes of rice cooking heat up the diced sausage in another pan and then add to the rice.
Stir in butter, Parmesan cheese, salt, pepper, lemon zest and lemon juice and remove from heat and serve.